Vietnamese Spring Rolls in the Air Fryer
Small, crispy Vietnamese spring rolls with a juicy filling of minced pork and shrimp, cooked until crunchy in the air fryer without deep-frying. The perfect lunch or starter, with a dipping sauce and fresh herbs.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Large bowl
- 1 Brush
Ingredients
Filling
- 250 g minced pork
- 150 g shrimp Finely chopped
- 1 pcs carrot Finely grated
- 100 g white cabbage Finely shredded
- 50 g glass noodles Mung bean or rice noodles
- 2 pcs spring onions Finely sliced
- 2 clove garlic Finely chopped
- 1 tbsp fish sauce
- 1 tsp sugar
- 0.5 tsp black pepper Freshly ground
Wrapping
- 16 pcs Vietnamese rice paper 22 cm round
- 2 tbsp neutral oil For brushing
Instructions
Preparation
- Place 50 g glass noodles in a bowl of hot water for 5 minutes, until soft. Drain them and cut into pieces of about 3 cm.
- Mix 250 g minced pork with 150 g shrimp, 1 pcs carrot, 100 g white cabbage, the glass noodles, 2 pcs spring onions, 2 clove garlic, 1 tbsp fish sauce, 1 tsp sugar and 0.5 tsp black pepper in a large bowl. Stir thoroughly into an even filling.
- Dip a sheet of rice paper in lukewarm water for 2-3 seconds, until it turns pliable. Lay it flat on a damp cutting board.
- Shape about 2 tbsp of filling into a small sausage shape on the bottom third of the rice paper. Fold the sides in over the filling and roll up tightly from the bottom. Repeat until you have rolled 16 spring rolls.
Cooking in the air fryer
- Preheat the air fryer to 180 °C on hot air.
- Brush the spring rolls thoroughly with 2 tbsp neutral oil on all sides. Place them in the basket with plenty of space so they don't touch each other.
- Cook at 180 °C for 12-14 minutes, until the spring rolls are golden and crispy. Turn them carefully halfway through so they brown evenly.
Serving
- Serve the spring rolls immediately with a dipping sauce such as nuoc cham or sweet chilli. Offer lettuce leaves as well as fresh mint and coriander leaves, so each spring roll can be wrapped in a lettuce leaf together with the herbs.
Notes
Tips for perfect results:
Only dip the rice paper briefly in the water — it should turn pliable, not wet, otherwise the rolls become sticky. Brush the spring rolls thoroughly with oil over the entire surface so they crisp up evenly. Variation:
Replace the shrimp with extra pork or minced chicken. For a vegetarian version, use crumbled tofu and chopped shiitake mushrooms instead of meat and shrimp. Serving:
Vietnamese tradition is to wrap each spring roll in a lettuce leaf together with fresh herbs and dip it in nuoc cham. Sweet chilli is a quick shortcut if you don't have a dipping sauce ready. Portion size:
If your air fryer is smaller, you can cook the spring rolls in two batches and keep the first ones warm in the oven at 80 °C while the next batch cooks.
Only dip the rice paper briefly in the water — it should turn pliable, not wet, otherwise the rolls become sticky. Brush the spring rolls thoroughly with oil over the entire surface so they crisp up evenly. Variation:
Replace the shrimp with extra pork or minced chicken. For a vegetarian version, use crumbled tofu and chopped shiitake mushrooms instead of meat and shrimp. Serving:
Vietnamese tradition is to wrap each spring roll in a lettuce leaf together with fresh herbs and dip it in nuoc cham. Sweet chilli is a quick shortcut if you don't have a dipping sauce ready. Portion size:
If your air fryer is smaller, you can cook the spring rolls in two batches and keep the first ones warm in the oven at 80 °C while the next batch cooks.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 22gFat: 14gSaturated fat: 4gPolyunsaturated fat: 3gMonounsaturated fat: 6gCholesterol: 105mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 3500IUVitamin C: 12mgCalcium: 50mgIron: 2mgNet carbohydrates: 20g
